Homemade ketchup in just 5 minutes - Super easy to make, rich in flavour and definitely healthier than the store-bought version.
Probably the most famous tomato sauce in the world, ketchup is super versatile and can be used in a lot of different recipes.
Obviously, the best way to enjoy it is with french fries together with some good homemade mayonnaise.
An all-time favorite among kids and grown-ups, ketchup is a staple sauce for so many dishes, just think about chunky hot chips, hot dogs or burgers.
But have you ever tried making your own?
HOMEMADE VS STORE-BOUGHT
Store-bought ketchup contains some ingredients that I tend to avoid, such as high-fructose corn syrup and a list of preservatives.
The homemade version, on the other hand, is cheaper and all about natural flavouring, ingredients and spices.
It really takes very little effort to make and tastes so much better than supermarket ones.
Some pretty good reasons to choose to make homemade ketchup over buying it!
TWO WAYS TO MAKE IT AT HOME
There are a lot of variations in the original ketchup recipe, which involve the use of various spices or different kinds of vinegar.
I try to keep it as simple as possible, using only a few ingredients and just the most basic spices.
Once you master the basics, it's easy to get carried away and try new ingredient combinations or add some fresh herbs, as I did in this spicy basil ketchup.
Over the years I've tried both the slow-cooked version, which remains a little bit thicker and the quick version, where you throw the ingredients in a blender and mix until smooth.
Although the latter is quick and effortlessly easy, the cooked tomato ketchup calls for canned tomatoes instead of the tomato paste and delivers much more flavour.
If you have a little more time on hand, give the slow-cook version further below a try, you won't be disappointed!
To make ketchup from scratch you need 7 simple ingredients you most probably have in your kitchen pantry already.
- tomato paste: I use Italian double concentrate tomato paste.
- white vinegar: apple cider vinegar is also a good substitute.
- water: adjust water amount to reach your desired consistency.
- onion powder: you can add a little more for a stronger flavour.
- garlic powder: you can add a little more or leave it out according to your taste.
- cinnamon powder: if you're not a fan you can leave it out.
- maple syrup: you can substitute it with brown sugar or agave syrup if needed.
- salt & pepper: adjust salt and pepper seasoning after your blend all the ingredients.
NO-COOK QUICK KETCHUP RECIPE
If you're looking for a super quick alternative, go for the no-cook route, which calls for tomato paste and a little water instead of canned tomatoes.
I use this method every time I'm in a rush, it's mild in flavour, absolutely delicious and better than the store-bought version.
This easy ketchup recipe takes literally zero effort.
Throw all ingredients in a blender (you can use an immersion blender too) and blend until combined into a smooth texture.
I like to add a pinch of nutmeg and chilli powder at the end for a spicy kick, as I do for the slow-cooking version.
You can easily adjust the seasoning, by adding more garlic, maple syrup (or a pinch of sugar) or salt.
KETCHUP RECIPE (SLOW-COOK VERSION)
Total time: about 1 hour
- 2lb (800gr) plum canned tomatoes, pureed
- 1 Onion, medium and finely chopped
- 2 tablespoon Extra virgin Olive Oil
- 3 oz (80gr) brown sugar
- 1 teaspoon Salt
- 4 fl oz (120ml) white vinegar or cider vinegar
- 1 tablespoon Tomato paste
- 1 teaspoon Cinnamon powder
- 1 teaspoon Black Pepper powder
- grated nutmeg and chilli flakes to taste
Step 1 - Heat a large saucepan with extra virgin olive oil over medium heat, add chopped onion and sautée until translucent.
Step 2 - Pour in the pureed tomatoes. Add brown sugar, tomato paste, vinegar, cinnamon, black pepper and salt to taste, and mix well.
Step 3 - Cook for about 40 minutes on very low heat, stirring often, until the sauce thickens.
Step 4 - Once it's ready, you can add nutmeg and spicy red pepper flakes according to your taste, to give your sauce a little bit of heat.
Step 5 - Then, simply blend all ingredients in a food processor or blender.
Step 6 - Pour your tomato ketchup into sterilized bottles, then seal tightly and place in the fridge until needed.
Note: If you want to use fresh tomatoes, first boil them in water for 2-3 minutes, peel them and remove seeds and juice. Proceed with the recipe.
HOW LONG DOES IT KEEP IN THE FRIDGE?
Store your homemade sauce (both the slow-cooking version and the quick no-cook one) in an airtight container.
Place it in the fridge for up to 2 weeks. Mine usually disappear in less than a week!
MORE SAUCE RECIPES TO TRY
- Italian Tomato Sauce
- Homemade Pizza Sauce Recipe
- Homemade Peri Peri Sauce
- Traditional Bolognese Sauce- Beef Ragu'
DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment and/or a rating below, and share a picture and tag @thepetitecook on Instagram! Reading your feedback and looking at your pictures always makes me smile *and super hungry*!
Homemade Ketchup in Just 5 Minutes!
- 300 g double-concentrate tomato paste, organic if possible
- 80 g maple syrup
- 60 ml white vinegar, or apple cider vinegar
- 60 ml water
- 2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1 teaspoon cinnamon powder
- 1 teaspoon black pepper powder
- grated nutmeg and chilli powder to taste, optional
- Place all ingredients in powerful blender.
- Blend until combined and you reach a smooth texture.
- Add a pinch of nutmeg and chilli powder at the end for a spicy kick, or leave the ketchup plain.
- Store in an airtight container in the fridge for up to 1 week.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Melody H says
I didn’t have any garlic or onion powder so I sautéed some and blended them up with the tomato paste, etc. It turned out awesome! Thanks for this recipe, super easy.
Yup, that worked. Like a few other people said, needed ketchup, hadn't ketchup. I whipped up a batch of the no-cook ketchup in a ramekin by the time the bacon was done. As it happened, I had everything on hand - even sugar free maple syrup. A well-stocked pantry.
And still I had run out of ketchup. Odd, that.
Ranya H says
Your homemade hazelnut spread recipe is a staple in our house, so I'm definitely giving these a try, as my 7-year-old asks for ketchup with everything. I'm sure it'll be delicious and we'll finally stop buying the stuff!
Greeting from Italy i was seraching for a good ketchup receipe than i found yours, which is perfect ( Yep, even in italy we love ketchup but ... shhh it's a secret ). I used fresh tomoatoes, so I had to cook everything but It was ok. I changed maple syrup with brown sugar because it's so exepensive in europe and cinnamon with sweet paprika, which is more closest to our taste. A great recipe, my family loved it.
Ted H says
Have you tried making it with a balsamic or red or white wine vinegar?
Kathryn Warne says
I tried the quick no cook version after running out of store ketchup and was pleasantly surprised, it was delicious and will definitely make again.
Tried the slow cook version. It’s very delicious. Loved it. Thanks for sharing your recipes with us.
So happy to hear it!
Tried the no cut version. Delighted. Won't be buying from the shop again
Hi, I’m going to try the slow cooker version. I’m wondering if you take the seeds out of the tomatoes.
Yes, the seeds carry much of the acid content of the tomato, so removing them altogether is a great way to reduce the acidity.
Anyaegbu Divine Chijindu says
Thanks for the recipe
I so much love it always wanted to make my homemade kechup 💯👌
Ann Erickson says
Thanks for the recipes! I made the 5 minute version. I liked the recipe, the only problem is that you don't say what a serving size is. A serving size of store bought ketchup is 1 tablespoon, so I was expecting 8 tablespoons, or half a cup, boy was I surprised! I didn't measure, but I'm guessing it's about 4 times that much! I may end up freezing some.
Leslie Carroll says
How much vinegar and maple syrup should be used in the no cook version? It says ? Cup.
Hi Leslie, thank you for spotting the typo! I've updated the recipe with the right amounts 🙂
This recipe is so great thanks
Pat Caruthers says
Wonder if the slow-cooked version could be made with FRESH peeled and seeded plum tomatoes?
Hi Pat, I never actually tried with raw tomatoes, but I feel the taste would be a bit on the acid side, much more similar to "salsa fresca" rather than ketchup.
Hi this recipe is great, quick and easy to make, we came across it as we got some cider vinegar and wasn't sure what to do with it, so turned to Google and this page popped up, so we thought we'd give it a go, and surprised by the amount we got from so few ingredients, i was wondering have you made other dishes, using the homemade ketchup as a base sauce? I was thinking maybe a pasta dish or on pizza.